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Mushroom Chili

 INGREDIENTS:

  1. Button Mushrooms 400 gram
  2. All-Purpose Flour 4 tbsp
  3. Corn Starch 4 tbsp
  4. Garlic Powder 1/2 tsp
  5. Black Pepper Powder 1/2 tsp
  6. Salt as per taste
  7. Green Bell Peppers 1/2 cubed
  8. Onion 1 cubed
  9. Garlic cloves 5-6 minced
  10. Ginger 1 tbsp chopped
  11. Green Chili 1-2 chopped
  12. Dark Soy Sauce 1 tbsp
  13. Red Chili Sauce 2 tbsp
  14. Tomato Sauce 2 tbsp
  15. Vinegar 1 tsp
  16. Sugar 1 tsp
  17. Red Chili Flakes 1/2 tsp

METHOD:

Serving Size: 4-5

Wash and pat dry the mushrooms. Slice them into halves or quarters depending on their size.

In a bowl add all-purpose flour, cornstarch, black pepper powder, garlic powder and salt.  Mix everything well. Add mushrooms and toss them.

Ensure that the mushrooms are coated evenly with the flour mixture.  Keep aside in a tray. 


Heat oil in a deep pan. Fry the coated mushrooms in batches till half done. Let them cool down completely. Drain them on a paper towel lined plate.

Heat the oil on high heat and deep fry the mushrooms a second time until golden brown and crispy. You can also air-fry them for 10 minutes or until they turn crispy.

Double frying helps to achieve a crispier texture on the outside of the mushrooms.

Heat oil in a wok. Add ginger, garlic and green chilis to it. Furthermore, add onions, bell peppers and sugar.

When looks caramelized and turns aromatic add the sauce mix.

Stir it once, add fried mushrooms and mix everything. Make sure mushrooms are coated with the sauce.

Transfer it to a serving bowl and garnish it with coriander sprig.

Serve mushroom chili with noodles or herbed rice.



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